Location:

Rapid City Status:

This position is a seasonal role, meaning work will be conducted during the months of October through May, and employees remain active only for this seasonal period. Hours and scheduling will vary based on workload, events, and operational priorities.

Job Summary:

The Cook I position provides foundational support to the culinary team by performing basic food-preparation tasks, maintaining clean and organized workstations, and assisting with routine cooking during concerts, sporting events, banquets, and concessions. This role focuses on learning core kitchen skills, following established procedures, and supporting overall fast-paced kitchen operations. The Cook II position prepares and executes high-quality food products in a fast-paced food service environment including banquet, catering, and concession menu items, while following established recipes, portion standards, and sanitation standards. This role performs all duties of a Cook I and demonstrates advanced culinary skills, strong production planning, and effective communication. Cook II staff support inventory, coordinate workflow, and provide guidance to Cook I team members.

Essential Duties and Responsibilities:

Cook I:

Follow assignments for opening and closing procedures, as well as food production setup and breakdown. Prepare arena favorites like hot dogs, burgers, chicken strips and french fries. Prepare food and beverage products following recipe guidelines, using proper preparation techniques, and sanitation guidelines. Operate kitchen equipment including deep fryers and grills. Maintain clean, organized, and sufficiently stocked workstation and equipment. Assist with receiving, stocking and storage of food deliveries. Perform manual food-preparation tasks (chopping, mixing, blending, whipping) while maintaining consistency and quality standards. Learns and follows basic knife skills and prep techniques. Supports cooks during service by restocking ingredients and supplies.

Use waste control guidelines and record all waste on the spoilage sheet

Cook II:

Perform all Cook I duties with consistent proficiency. Prepare food in compliance with portion sizes, quality standards, food-temperature requirements, storage guidelines, and packaging specifications. Assists with monitoring food quality and alerts Lead or Manager of concerns. Assists with the review of menus and customer orders to determine the type and quantities and timelines. Assists with preparation and execution of complex menu items for banquets, catering and concession menus Assist with inventory counts, receiving delivers and flagging shortages before events Plate and garnish dishes for banquet and catered meal service. Assists with coordinating production timelines for banquets and catered events. Assist with plating and presentation for high-profile events. Assists with forecasting production needs based on event schedules. Executes menu items with minimal supervision.

Provides guidance to Cook I and II staff during services.

Qualifications:

Cook I:

18 yrs of age or older required. Previous experience as a cook or in a food service setting preferred. Basic knowledge of food safety and sanitation practices preferred. Strong communication and time management skills. Ability to work efficiently in a fast-paced, team-oriented environment. Ability to stand for extended periods of time. High attention to detail and ability to follow procedures and directions. Basic math skills to calculate and follow recipe measurements.

Availability to work evenings, weekends, and holidays during events.

Cook II:

Meet all the qualifications of Cook I. 2 years of previous back-of-the-house food-service experience required. Experience preparing banquet or catering menu items preferred. Ability to read and comprehend prep sheets and recipes Ability to chop, mix, blend, whip a variety of foods using kitchen equipment Strong understanding of production timelines and event-driven food service.

Demonstrates ability to execute menu items independently and maintain consistency across high-volume service periods.

Work Environment:

Work is primarily performed in commercial kitchens and concession areas with regular exposure to heat, steam, and cooking equipment. Requires standing and moving for extended periods, including frequent bending, squatting, reaching, and lifting. Occasional exposure to loud noise, crowds, and fast-paced event activity depending on the venue schedule. Must be able to consistently lift and carry up to 30 lbs and perform repetitive motions associated with food preparation and equipment operation.